Fresh fish is at its finest when simply baked, and this dish pairs succulent baked white fish with fluffly crushed potatoes, green beans and tangy watercress salsa. An elegant and simple dish that can be enjoyed as a quick midweek-meal or a straightforward but impressive dinner party main.
Preheat the oven to gas 6, 200°C, fan 180°C. Cook the potatoes in a pan of boiling, salted water for 15-20 minutes, until tender. Drain and return to the pan, then set aside.
Meanwhile, make the salsa. Whisk all the ingredients in a small bowl, until combined. Season with black pepper. Set aside.
Put the fish in a shallow roasting tin and scatter over the lemon zest. Squeeze over the lemon juice and dot with the butter. Bake for 12 minutes, ir until the flesh is opaque.
Crush the potatoes with the oil and the spring onions; season to taste. Serve with the fish, watercress salsa and green beans.
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